Stove or range



(No Model.)

J. APRIGE.

STOVE 0R RANGE. No. 321,527.- Patented July 7, 1885.,

WITNESSES: IJV'VENTOR iwfi Jaw/2.21%.,

I .dttorney UNITED STATES PATENT Grains.

JOHN A. PRICE, OF SCRANTON, PENNSYLVANIA.

sTovE 0R- RANG E.

SPECIFICATION forming part of Letters Patent No. 321,527, dated July '7,18%35.

(X0 model.)

To all whom it may concern.-

Be it known that I, JOHN A. PRICE, of Scranton, in the county ofLackawanna and State of Pennsylvania, have invented certain new anduseful Improvements in Stoves or Ranges; and I do hereby declare thefollowing to be a full, clear, and exact description of the same,reference being had to the accompanying drawings, forming a part of thisspecification, and to the figures and letters of reference markedthereon.

This invention consists in certain novel improvements in stoves andranges, whereby a great proportion of the heat which passes off from thetop of the stove or range, as well as that which passes up thesmoke-flue, is directed into an elevated closet and there uti ized forbaking and warming purposes.

In the accompanying drawings, Figure 1 represents a front view of arange with my improvements applied thereto. Fig. 2 is a longitudinalvertical section of the same. Fig. 3 is a bottom plan view of theelevated hot-closet.

Similar letters of reference in the several figures indicate the sameparts.

A represents the top of the range; B, a horizontal box or fluecommunicating at the front with the smoke-discharge opening 0 in therange top, and at the rear with a vertical smoke-flue, D.

A damper, E, is provided in the forward part of box B, and a depressionor receptacle, F, is formed in its bottom at the rear for theaccumulation of soot falling in the flue D, and a removable cover, G, isprovided at the end of the depression or receptacle, so as to enablesaid depression to be cleaned out when necessary.

H represents an elevated hot-closet, prefererably lined with asbestos,mineral-wool, clay, terra-cotta, or other like material, and havingdoors H H, which permit access to the interior from the front.

A fine, I, leads from the vertical smoke-flue D to the bottom of thehot-closet H, near the middle thereof, and another flue, J, leads fromthe top of said closet back to the flue D again, all as shown in Fig. 2.Both fines I and J lead into the hot-closet through openings 2'- and j,respectively.

K is a valve, located in pipe D and adapt ed to be turned so as to closeflue D or the entrance to fine I, as desired; and L is another valve,adapted to open or close exit-flue J.

It will be apparent from this construction that when the valves areturned so as to leave both the lower and upper flues, I J, open, theheat from the rangefire ascending the flue D will be directed into andthrough the hot-closet and there utilized forbaking meats, bread, andother food, or for keep hot food already cooked. By manipulating thevalves K L more or less heat can be admitted into the closet, and agreater or less amount of circulation of heated air therein can bemaintained. Vvhen once thoroughly heated, all communication with thefine D can be cut off, and the closet, lined as aforesaid, will retainthe heat for along time. p

The bottom M of the closet I preferably slot, as shown in Fig. 3-, oneach side of the opening leading to flue I, and combine with it one ormore laterally-moving register-slides, N N. When the slides are drawnoutward, as shown in Fig. 3, the slots or openings in the bottom areuncovered, and the heat rising from the top of the range passes up intothe closet and is there utilized. The opening of the upper valve, L,more of less facilitates this result.

When the register in the bottom of the oven is open,and the valve in theflue leading from the oven is also open, the heat rising from the stovewill enter the oven and warm or heat any articles therein; but if thisheat should not prove sufficient, the valve in the lower line may beopened so as to permit more or less direct heat to pass from thevertical flue into and through the even back to said vertical flue.Again, both valves maybe opened and the bottom register closed while thearticle in the oven is being cooked. Now, if the heat in the oven getstoo great, and a slower action is desired, the bottom of the oven may beopened by moving the register, and thus by admitting the air which risesfrom the top of the stove, and which is necessarily of lower temperaturethan that passed directly into the oven from the smoke-exit pipe, renderthe oven slower.

This provision of the slotted closet bottom covered by register-slidesin connection with the upper and lower flues I regard an impor-

